Chicken roulade looks like the kind of dinner that takes all afternoon, but it is actually much more manageable than it appears. Thin chicken breasts are rolled around a savory filling of broccoli, cheddar cheese, and crispy bacon, then browned in a skillet before going into the oven. The result is juicy chicken with a golden outside and a warm, cheesy center.
This is a great recipe when you want something a little more special than ordinary baked chicken without making a complicated meal. Once the chicken is rolled and tied, most of the work is done. Serve it with mashed potatoes, roasted vegetables, green beans, or a simple salad for a complete dinner.
What Is Chicken Roulade?
Chicken roulade is simply chicken that has been flattened, filled, rolled, and cooked until tender. The chicken is usually sliced or butterflied first so it can be rolled around the filling. In this version, broccoli adds a little freshness, cheddar brings plenty of melted richness, and bacon gives the filling a smoky, savory flavor.
What You Can Do Better
- Pound the chicken evenly so the rolls cook at the same rate.
- Do not overfill the chicken. A moderate amount of filling makes rolling much easier and helps prevent the cheese from escaping.
- Use freshly shredded cheddar when possible. It melts more smoothly than many pre-shredded varieties.
- Let the chicken rest for a few minutes after baking. This gives the juices time to settle and makes slicing cleaner.
- Use a meat thermometer rather than relying only on cooking time. The thickest part of the chicken should reach 165°F (74°C).
Also Read: Brown Gravy Recipe
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 2 large, or 4 small |
| Bacon | 4 strips |
| Broccoli | 1 cup, steamed and finely chopped |
| Cheddar cheese | 1 1/4 cups, shredded |
| Parmesan cheese | 2 tablespoons, grated |
| Italian seasoning | 1 teaspoon |
| Garlic powder | 1/4 teaspoon |
| Paprika | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| All-purpose flour | 1/4 cup, optional |
| Cooking oil or reserved bacon drippings | About 1 tablespoon |
| Kitchen twine | For tying |
How to Make Chicken Roulade
1. Cook the Bacon
Place the bacon in a skillet over medium-low heat and cook until crisp. Transfer it to a plate lined with paper towels and let it cool. Keep about a tablespoon of the bacon drippings for searing the chicken later. Chop the cooled bacon into small pieces.
2. Prepare the Broccoli
Steam or boil the broccoli until tender but not mushy. Let it cool slightly, then chop it finely. Smaller pieces make the filling easier to spread and keep the roulades from becoming difficult to roll.
3. Flatten the Chicken
Slice each large chicken breast horizontally to create thinner pieces. Place the chicken between sheets of plastic wrap or inside a freezer bag and gently pound it until it is about 1/4 inch thick.
Take your time here. The chicken needs to be thin enough to roll, but pounding too aggressively can tear the meat.
4. Add the Filling
Lay the chicken smooth-side down. Sprinkle the shredded cheddar over the center, followed by the chopped broccoli and bacon. Add the Parmesan as well, keeping the filling away from the outer edges.
5. Roll the Chicken
Starting from the narrower end, roll the chicken tightly around the filling. Tuck the filling in as you roll so it stays inside. Place the seam underneath once the roulade is rolled.
6. Season and Tie
Season the outside of each roll with salt, pepper, Italian seasoning, garlic powder, and paprika. If you want a deeper golden crust, lightly dust the outside with flour.
Tie the roulades with kitchen twine in a few places to keep them secure while cooking.
7. Sear Until Golden
Heat the reserved bacon drippings or cooking oil in a large skillet over medium-high heat. Carefully place the chicken rolls in the hot skillet and sear them on all sides until nicely browned. This should take roughly 4 to 5 minutes in total. The chicken does not need to be cooked through at this point.
8. Finish in the Oven
Transfer the browned chicken to a lightly greased baking dish with the seam-side down. Cover the dish and bake at 375°F (190°C) for about 15 minutes.
Remove the cover and continue baking for another 15 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
9. Rest and Slice
Remove the chicken from the oven and let it rest for about 5 to 8 minutes. Remove the kitchen twine, then slice the roulades into rounds with a sharp knife. You should see the colorful layers of chicken, broccoli, melted cheese, and bacon in every slice.
Also Read: Chicken Madeira
What to Serve With Chicken Roulade
Chicken roulade is rich enough to pair especially well with simple sides. Creamy mashed potatoes are an easy choice, but roasted potatoes, green beans, asparagus, steamed vegetables, or a crisp garden salad also work nicely.
| Side Dish | Why It Works |
|---|---|
| Mashed potatoes | Great with the cheesy filling and savory chicken juices. |
| Green beans | Adds freshness and a little crunch to the plate. |
| Roasted vegetables | Provides caramelized flavor without making the meal too heavy. |
| Garden salad | A fresh option that balances the richness of the roulade. |
| Roasted potatoes | A simple, hearty choice for a comforting dinner. |
Make-Ahead Tips
You can prepare the chicken ahead of time by pounding the breasts, adding the filling, and rolling them tightly. Keep the prepared rolls refrigerated until you are ready to cook them. For longer storage, the uncooked roulades can be frozen in a sealed freezer-safe container or bag. Thaw them completely in the refrigerator before searing and baking.
Also Read: Texas Roadhouse Butter Recipe
How to Store Leftovers
Allow leftover chicken roulade to cool before transferring it to an airtight container. Refrigerate for up to 3 days. To freeze, wrap the individual portions well and store them for up to 3 months.
When reheating, use a moderate oven and cover the chicken loosely with foil to help keep it from drying out. Avoid overheating it, since chicken breast can become dry when reheated for too long.
Also Read: Chicken Bacon Ranch Pasta
Recipe Tips
- Keep the chicken around 1/4 inch thick for easier rolling and more even cooking.
- Use the smooth side of a meat mallet when pounding the chicken.
- Do not spread the filling all the way to the edges.
- Tie the rolls firmly enough to hold their shape but not so tightly that the filling is squeezed out.
- Searing before baking gives the outside better color and flavor.
- Always check the internal temperature before serving.
Chicken Roulade Nutrition
The following is an approximate nutritional estimate per serving. Actual values can vary depending on the size of the chicken breasts, bacon, cheese, and other ingredients used.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 349 kcal |
| Protein | 25 g |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 9 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Cholesterol | 88 mg |
| Sodium | 494 mg |
| Calcium | 295 mg |
| Iron | 1 mg |
Also Read: Beef Short Ribs Slow Cooker
Frequently Asked Questions
Can I use smaller chicken breasts?
Yes. Smaller breasts can be used instead of large ones. The important thing is to create thin, even pieces that are large enough to hold the filling and roll securely.
Can I change the filling?
Absolutely. Spinach and feta, ham and Swiss, mushrooms and herb cream cheese, or sun-dried tomatoes with Parmesan are all good directions. Keep the total amount of filling moderate so the chicken can still be rolled tightly.
Why is my chicken roulade falling apart?
The chicken may not have been rolled tightly enough, or there may have been too much filling. Make sure the seam is placed underneath and use kitchen twine to hold the roll together while it cooks.
How do I know when chicken roulade is done?
The safest way is to check the thickest part with an instant-read thermometer. It should reach 165°F (74°C) before serving.
Can I prepare chicken roulade ahead of time?
Yes. The rolls can be assembled ahead of time and kept refrigerated until you are ready to cook them. This makes the recipe especially useful when you are preparing dinner for guests.
